Description
This Southern Fried Chicken recipe delivers crispy, well-seasoned fried chicken with a perfect crunchy crust and juicy interior. Featuring a blend of Creole seasoning, smoked paprika, garlic powder, and optional cayenne for a spicy kick, this classic dish is fried to golden perfection in hot oil. Perfect for a satisfying home-cooked meal that’s both flavorful and simple to prepare.
Ingredients
Scale
Chicken and Marinade
- 2-3 pounds pieces of chicken
- 3 eggs (beaten)
- 1-2 teaspoons hot sauce (optional for spicy)
Seasonings
- 1 tablespoon Creole seasoning (divided into 2 portions of 1/2 tablespoon each)
- 2 teaspoons smoked paprika (divided into 2 portions of 1 teaspoon each)
- 2 teaspoons garlic powder (divided into 2 portions of 1 teaspoon each)
- 1/2-1 teaspoon cayenne pepper (optional for spicy)
- Salt and pepper to taste
Coating and Frying
- 1 1/2 cups all-purpose flour
- Cooking oil (enough to fill 1-2 inches in the bottom of the pan for frying)
Instructions
- Season the Chicken: In a large bowl, season the chicken pieces with ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, cayenne pepper, salt, and pepper. Toss well to ensure each piece is evenly coated with the spices.
- Marinate with Eggs and Hot Sauce: Pour the beaten eggs and optional hot sauce into the bowl with the seasoned chicken. Stir thoroughly so every piece is fully coated, which helps the flour adhere well.
- Prepare the Seasoned Flour: In a plastic or paper bag, combine the flour with the remaining ½ tablespoon Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, along with salt and pepper. Mix well until the flour changes color and is evenly seasoned.
- Coat the Chicken: Add the chicken pieces into the bag with the seasoned flour. Shake vigorously to coat all pieces evenly. Remove and rest the breaded chicken on a flat surface for 10–15 minutes to help the crust adhere better during frying.
- Heat the Oil: Using a heavy-bottomed pot or deep pan, heat 1–2 inches of cooking oil on medium heat to 350°F (175°C). Use a thermometer to maintain a steady temperature, ensuring a crispy and non-greasy finish.
- Fry the Chicken: Carefully add a few chicken pieces at a time without overcrowding the pan. Fry large bone-in pieces first for 12-15 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Smaller pieces like wings or drumettes need about 7-10 minutes.
- Drain and Rest: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil. Let it rest a few minutes to cool and crisp up—avoid paper towels as they trap steam and soften the crust.
Notes
- This recipe uses a classic Southern seasoning blend for a flavorful, crispy crust that holds well after frying.
- Maintaining the frying oil temperature at 350°F is essential for crunchy, non-greasy chicken.
- Resting the breaded chicken before frying improves the crust adhesion.
- Allow the chicken to rest on a wire rack after frying to avoid soggy crusts caused by steam.
- Optional hot sauce and cayenne pepper add a spicy kick to suit your taste.
- This method is straightforward and reliable, perfect for busy weeknights or casual gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 901 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 60 g
- Saturated Fat: 10 g
- Unsaturated Fat: 45 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 61 g
- Cholesterol: 220 mg
